Now that’s not something I make often, since I’m the only one at home who eats it, but I think it’s very delicious. Of course, it must be homemade! So while I was busy in the kitchen, cooking other stuff, I also made a batch of Lemon Curd, and should you feel like some too, here’s my recipe. It’s dead easy, because it’s made in the microwave.

This will make about 2 jars of curd; to prepare your containers, stand them in a bowl, fill them with boiling water, and set aside until needed.

Microwave Lemon Curd

90 grs butter

180 grs castor sugar

juice and rind of 2 large lemons

3 extra-large eggs

Melt the butter in a fairly deep microwave-proof dish, about 2 minutes on high

Stir in the sugar, juice and rind – no pips, people!

Beat the eggs thoroughly in a separate bowl – whisk very well, this is important to prevent pieces of cooked egg white appearing in the curd, which is SO nasty

Add the eggs to the butter mixture, whisking well

Cook on high 1 minute at a time for 5 or 6 minutes, whisking well after each minute, until the curd is thick and glossy

Drain the hot water from the bottles, and ladle in the lemon curd, then seal tightly.

Store in the fridge

Use lemon curd to sandwich a vanilla sponge cake, or fill mini pastry cases, as a topping on cupcakes or with cream on flapjacks. It’s delicious on hot toast, and (I’ve just discovered) really good stirred into Greek Yoghurt!

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10 responses to “Lemon Curd”

Microwave lemon curd – thats clever. Have never attempted making it – you always make stuff seem easier than it is, Zabwan. I am not a big fan of lemon curd but your beautiful pics are tempting me to try this recipe. Thanks, Z.